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Sourdough Surprises: Mad for brownies

Monday, May 20, 2013

We've all been there. We get an idea for a dish in our head and we keep smelling and tasting it in our minds. We plan how to prepare it and what would go into it. And then we just have to run with it.

For me, it was coconut. I couldn't stop thinking of coconut and just had to use it in every way possible whenSourdough Surprisescame up with the idea of brownies.

Since I've used the suggested recipe for sourdough brownies elsewhere with slight modifications, this time, I adapted a cocoa brownie recipe that I've been using for a long time because it is so good (adapted from Mad About Brownies by Barbara Albright and Leslie Weiner). I cut down on the flour and liquids to make up for what is already in the starter and then piled in the coconut elements by substituting them for ingredients in the original recipe: vegetable oil --> coconut oil; walnuts --> fresh coconut meat; buttermilk --> coconut cream; and almond essence --> coconut essence.

After tasting a few brownies, I decided there still wasn't enough coconut and made a coconut marshmallow frosting to add on top. In the end though, I have to admit the brownies were all right but not outstanding. They turned out cakey rather than with that desirable chewy crumb and crackled top. I've put down the recipe below but I will be tweaking it.

Check out what other brownies the Sourdough Surprises group made (new links will appear as posts are uploaded).

Have these brownies with a drink of cold coconut water straight from the shell

Coconut Nut Sourdough Brownies

Makes 16

Preferment

25g unfed leaven

55g bread flour

45g tepid water

Mix all the ingredients together, cover and set aside until slighly bubbly, 2-3 hours.

Final batter

25g all-purpose flour

¼ tsp baking powder

¼ tsp table salt
90g fresh coconut meat, roughly chopped

160g caster sugar

75ml coconut oil

1 egg

All the preferment (about 110g)

80ml coconut cream

1 tsp coconut essence50g unsweetened cocoa powder, sifted

Preheat oven to 180°C. Grease a 20cm square baking tin and line the base and sides with parchment paper.

Sift the flour, baking powder and salt together. Toss the coconut meat with the flour mixture. Set aside.

In a mixing bowl, beat together the sugar, oil and egg until pale.

Beat in the preferment, coconut cream and coconut essence until just mixed.

Fold in the cocoa powder, followed by the flour-coconut meat mixture.

Pour into the prepared tin and bake for 35-40 minutes until a toothpick inserted in the centre comes out with just a few crumbs sticking to it.

Cool in tin on wire rack for 10 minutes, then remove from tin to cool completely. Best cut and served after storing overnight.

Take these brownies over the top with a coconut marshmallow frosting

Coconut Marshmallow Frosting

Makes about 1 cup

½ cup milk

1 tbsp butter

1 tbsp sugar

1 cup mini marshmallows

½ cup dessicated coconut

Place all the ingredients except the coconut in a small saucepan and heat gently until marshmallows are melted and mixture is smooth. Stir in the coconut. Spread while still warm on top of the brownies.